Thursday, February 28, 2013

Nori Spring Roll | 紫菜卷

No reason and still yet to know why this Chinese New Year that I have no mood to buy any cookies from outside stalls. Thus, also not sure what’s the market price now for CNY cookies.

Am not a hardworking baker, thus will just choose some simple cookies and snacks to bake.

This is one of the snacks which is most welcoming and finished very fast during this festival.

Ingredients are pretty simple as well as the methods. I would say it’s a bit time consuming for the rolling part.

Spring roll wrapper
Nori ( those used for Sushi)
Egg white

1. Cut Nori in half and set a side (Nori must be dry).
2. Spread the spring roll on table; place the Nori on top of it.
3. Take a chopstick on the end of spring roll and Nori and start rolling it.
4. Spread the egg white on the spring roll and continue rolling with the chopstick.
5. Slowly take out the chopstick once finished.
6. Using scissor cut in slanting around 1 inch and fry in medium heat oil until golden brown.


Wednesday, February 20, 2013

Chocolate Rocher | 巧克力金莎

Hoho.....Chinese New Year is passing in the middle and i only has time to post up this for you guys. No matter how, this Rocher definitely can be serve anytime through out the year! 

I have adopted from Table for 2 or more and did some minor modification accordingly to my liking.

300gm silvered almond
100gm rice crispies
2 large egg white
300gm semi sweet chocolate
80gm icing sugar

1. Mix almond and rice crispies evenly.
2. In another bowl, mix egg white and icing sugar until no more lumps.
3. Pour the egg white mixture into the almond mixture and toss evenly.
4. Spread the mixture in a baking pan/tray and bake for 15 minutes at 150c.
5. Take out from oven and stir it evenly then bake again for another 10 minutes.
6. Repeat step 5. until the almond you find is crispy.
7.Let the almond mixture cold down and at the same time melt the chocolate using double boiling method.
8. Pour the melted chocolate into the almond mixture and stir until all are coated with chocolate.
9. Spoon the chocolate rocher in a mini paper cup and set aside until harden.


Tuesday, February 19, 2013

Cauliflower with Bell Pepper | 甜椒炒椰菜花

I always cook dish for my kids when there are run out of vege's cube for them in freezer. During Chinese New Year as too busy visiting around; i suddenly come into idea to cook this dish as these are the only ingredient in my fridge. And surprising me .......delicious!

This is definitely a delicious dish for your little loves. Once mixed with porridge, you can smell the cauliflower and bell pepper fragrant.  

Cauliflower is low fat. Even it's low carbohydrates; but it's rich in fiber and vitamin c.
Same goes to bell pepper....also rich in vitamin c. If you can get red bell pepper; pls get is in priority as red bell pepper has twice the vitamin c content of green bell pepper.

Since during this CNY, i think my kids might need more vitamin C....hehe...

1 medium size green/red bell pepper
½ of medium size cauliflower
2 bulbs garlic - chopped
1 tbsp extra virgin olive oil

1. Clean and cut bell pepper in small cubes and set aside.
2. Wash and rinse cauliflower and cut in bite-sized florets.
3. Heat the wok with olive oil and saute garlic until fragrant. Do not fry until it's turn brown.
4. Add in cauliflower and saute for 1-2 minutes. You may add some water if it's too dry.
5. Turn heat to medium can covered  with wok's cover.
6. Pour in bell pepper when the cauliflower is half way cooked.
7. Add pinch of sea salt just for taste.
8.Saute until it's cooked and dip up.
9. Blend it for puree and mix with porridge to serve.

Wednesday, February 13, 2013

Iris 琳琳 CNY 2013

Time passed fast.....Iris is celebrating the 2nd year of Chinese New Year since she born! My lovely girl, she's just an apple in my eyes .... i cannot describe how much i love her. My memory is still very fresh and i cannot forget how's my feeling when i saw her during the nurse carried her to me the 1st time! My tears came out uncontrollable from my eyes. She was so tiny as a new born baby, just 2.3kg.....all's mummy fault as i have not eat more to provide you enough nutrition for you to growth bigger.

Thanks God, now she is going up under my eyes and become a naughty girl :P
She scream and cry for what she wanted but c’t get it, definitely a little fierce girl (辣椒仔).

Iris wishing all 哥哥, 姐姐, aunties, uncles ......Happy Chinese New Year, 恭喜 恭喜!

Tuesday, February 12, 2013

Chinese New Year 2013 | Pig Trotter in Vinegar with Ginger 猪脚醋

This is my 1st attempt to cook this dish. Am decided to cook it for CNY eve day because I know this dish can eat for than days! I have spend around 2 hrs for this including preparation and cooking time and I found it’s worth for it. You c’t believe I am still eating it right now as it’s already CNY day four!

I have search around internet looking for the recipe and end up with Annielicious’s and not regret at all. She even shown how to differentiate back feet and front feet ….good job Annie!

However I have adjusted the amount of vinegar as the brand that I used is different in the post. So, you better adjust according to your own liking.

2kg pig trotter (used front feet)
350g old ginger (take small portion and bruised)
100g young ginger (i skipped as forgotten to buy)
350ml black vinegar
400ml sweet vinegar
150g brown sugar
4 tbsp dark brown sugar
7 tbsp sesame oil 
2 tbsp sea salt
2 tbsp shao xin wine
8pcs red dates
800ml water
4 hard boiled eggs (optional)

1. Blanch pig trotter and clean to rinse in cold water. Pap dry with towel paper and set aside.
2. Soak red date in water and clean to rinse. Then soak in Shiao Xin wine in small bowl, wrap it and set aside. Do this at least 3 hours in advance.
3. Sliced and bruised all the ginger and set aside.
4. Heat the wok with sesame oil, saute all the ginger until fragrant.
5. Add the pig trotter and keep saute until fragrant.
6. Add in brown sugar and saute evenly until sugar melted.
7. Transfer pig trotter and ginger in a pot (i used clay pot) and add in water.
8. Bring the pot to boiled and reduce to medium heat simmer for 30 mins.
9. Add in vinegar, red date and wine, dark brown sugar and salt. Adjust the taste to your liking.
10. Add in hard boiled egg and continue to cook under low heat for another 30 mins.
11. Turn off the heat after 30mins and let it stay for at least 3 hours to allow the flavour infused into the pig trotter. ( i let it stayed over night).
12. Reheat before serving.

Gong Xi Fa Cai .....恭喜发财!

Sunday, February 3, 2013

Chinese New Year 2013 | Traditional Butter Cookies

Before start, let’s me share some extra info with you.

According to wiki, butter cookies also known as Sablés which is a Danish biscuit. It should be unleavened cookies consisting of butter, flour and sugar. Ordinarily  it is needed to chill the dough to enable proper manipulation and handling.

I believed, butter cookies are well acceptable by most of people. I like those butter cookie will rich of butterfly favor. In fact, I had tried few recipes and end up with this which I like the most and would like to share with you.
I have adopted from Martha and did some modifications.

250g unsalted butter
⅔ cup brown sugar
1 large egg
1 tsp vanilla
2½ cup flour
1 tbp milk powder
1 tsp salt
some sugar for rolling

1. Beat butter and sugar until fluffy.
2. Add egg and vanilla to combined.
3. Mix in flour, milk powder and salt. Do not over mixed.
4. Roll dough into logs and wrap in plastic wrap.
5. Chill until firm. At least 2 hours or overnight.
6. Coating the log with sugar and slice in about ¼ inch.
7. Bake in preheated oven at 160c about 12mins or until the edge turn brown.


* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover*